CoReMA

Cooking Recipes of the Middle Ages

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Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Pike in cheese sauce

Haecht mit Keess zu sieden

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 029rRecipe Nr. 55 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.55Shared ingredients: wo9a.55Same ingredients in following recipe: 2 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Haecht mit Keess zu sieden Man soll nemen Kleine hechtte die selben schupen vnd Kochen vnd soll nemen Pettersilgenwurtzel fein weich sieden vnd durchreiben das werdten wie ein muss mit der selben bruee darin die wurtzel kochtt sein darnach soll man nemen geribenne keess die guett sein von Parmasan oder sonsten guette keess die Inn pruee thun vnd Soll Saffran vnd Ingwer Auch ein wenig Muscattblumen Aber der nit vill So man will mag man pfeffer Auch darzu nehmen das wol durcheinander Ruehren Auff denn hechtt giessen vnd lassen Aber nicht lange sieden So ist er gerechtt etc.

Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"